Raisins in Syrup
Make a syrup of half a pound of sugar to a pint of water, boil and skim
it; put in five bunches of raisins, and let them boil twenty minutes; if
you prefer, you can pick off the stems.
To Blanch Almonds and Peach Kernels.
Pour boiling water on them, which will make them peel easily; either
roll them with a bottle on the cake board or pound in a mortar, with a
little loaf-sugar; they should not be pounded too much or they will be
oily; peach kernels make a fine flavoring for custard, but as they
contain prussic acid, do not use too many.
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